Naslov
Effect of disaccharides on the adsorption of chokeberry juice polyphenols on citrus fibers

Autori
Buljeta, Ivana ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCT / Šubarić, Drago ; Jokić, Stela ; Lončarić, ANte - Osijek, 2022, 20-21

ISBN
978-953-7005-86-3

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Recenziran

Ključne riječi
citrus fibers ; chokeberry juice ; polyphenols ; sucrose ; trehalose

Sažetak
Nowadays food industry becomes strongly oriented toward the exploitation of food waste where citrus waste can find its application since it offers a wide range of possibilities. Citrus waste is very rich in dietary fibers such as pectin, cellulose, and hemicellulose which makes it a very valuable raw material. The aim of our research was to apply citrus dietary fibers as carriers for valuable bioactive components from chokeberry juice ; polyphenols. During adsorption, sucrose or trehalose were added to the system to examine their effect on the process. The prepared samples were freeze-dried to obtain dry powder. Spectrophotometric methods were used for the evaluation of total polyphenols, proanthocyanidins and anthocyanins, as well as antioxidant activity (ABTS, DPPH, FRAP and CUPRAC assays). Individual polyphenols were identified and quantified using high-performance liquid chromatography (HPLC). The results showed that the addition of disaccharides negatively affected the adsorption of polyphenols, and antioxidant activity followed the same trend. Samples with trehalose had a higher concentration of polyphenolic compounds (except for chlorogenic acid) than those with sucrose. Neochlorogenic acid had the opposite trend and its maximum concentration was determined in a sample with sucrose (280.64 mg/100 g). The color parameters were measured and FTIR-ATR analysis was performed to prove the binding of polyphenols to the fibers. Such samples can be used in the food industry to enrich existing products with fibers and antioxidants or to develop new value-added products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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